How to Make Traditional White Cheese (Jebneh Baladiyeh)
Traditional white cheese, also known as Jebneh Baladiyeh, is a staple in many Middle Eastern and Mediterranean diets. This cheese is renowned for its mild flavor, crumbly texture, and versatility in both savory and sweet dishes. It is often consumed with fresh bread, used in salads, or incorporated into cooked dishes like pastries and pies. The process of making Jebneh Baladiyeh is simple, yet requires precision to ensure the best texture and taste. In this article, we will explore how to make this beloved cheese from scratch, providing a detailed guide to the ingredients, equipment, and steps involved.
Ingredients Needed
The ingredients required for making Jebneh Baladiyeh are basic and easy to find. Here’s what you will need:
- Whole Milk – 1 liter (preferably fresh, non-homogenized milk for the best texture)
- Salt – 1 tablespoon (you can adjust according to taste)
- Lemon Juice or Vinegar – 2-3 tablespoons (to act as the acid for curdling the milk)
- Rennet (optional, for firmer cheese) – 1/4 tablet or as per the instructions on the package
- Water – 1/2 cup (to dissolve the rennet, if used)
- Cheese Cloth – for draining the curds
- A Large Pot – for heating the milk
- Thermometer – to monitor the milk temperature
- A Strainer or Colander – for separating curds from whey
The Process of Making Jebneh Baladiyeh
Step 1: Preparing the Milk
Start by pouring the whole milk into a large, heavy-bottomed pot. It is essential to use whole milk for the best flavor and texture. Heat the milk over medium heat, stirring occasionally to prevent it from burning or sticking to the bottom of the pot. Use a thermometer to monitor the temperature of the milk. When the milk reaches 85°C (185°F), remove it from the heat.
At this point, you should add the acid (either lemon juice or vinegar). Stir gently to incorporate the acid into the milk. The acid will begin to curdle the milk, and you will notice the separation of curds (solid) from whey (liquid). This process takes around 5-10 minutes. If the curds don’t form right away, you can add a bit more acid, but be cautious not to overdo it as too much acid can affect the cheese’s texture.
Step 2: Adding Rennet (Optional)
If you prefer a firmer texture for your cheese, you can add rennet. Dissolve the rennet in a small amount of cool water (around 1/2 cup), then pour it into the milk mixture. Stir gently to distribute the rennet throughout the milk. Let the mixture sit undisturbed for 30-60 minutes at room temperature. The curds will continue to form during this time. The longer you let the milk sit, the firmer the curds will be. If you prefer a softer cheese, reduce the time of curd formation.
Step 3: Cutting the Curds
Once the curds have formed, you will need to cut them to help release more whey. Using a sharp knife or a curd cutter, cut the curds into small cubes (about 1–2 cm in size). Allow the curds to rest for 5-10 minutes after cutting.
Step 4: Heating the Curds
Now, gently heat the curds to 40°C (104°F). This step helps to firm up the curds and expel more whey. You can do this by heating the pot over low heat, making sure to stir gently to avoid breaking the curds too much. Keep the curds at this temperature for about 10-15 minutes.
Step 5: Draining the Curds
Once the curds have reached the desired firmness, it’s time to separate them from the whey. Place a strainer or colander over a large bowl and line it with cheese cloth. Carefully ladle the curds into the strainer, allowing the whey to drain out. You can save the whey for use in soups or baking, as it is full of nutrients.
Let the curds drain for at least an hour, or until most of the whey has been removed. You can hang the cheese cloth with the curds to drain further, or you can gently press the curds to release any remaining liquid.
Step 6: Salting the Cheese
Once the curds have drained, transfer them to a bowl. Sprinkle salt over the curds and mix it in thoroughly. The amount of salt used will depend on your taste preferences, but 1 tablespoon for every liter of milk is a good starting point. The salt not only enhances the flavor of the cheese but also helps to preserve it.
Step 7: Molding the Cheese
After salting, the curds can be molded into your desired shape. To do this, place the curds into a cheese mold or a small container lined with cheese cloth. Press down gently to compact the curds and shape them into a block or wheel. The more pressure applied, the firmer the cheese will be. Leave the cheese in the mold for 6-8 hours, or until it has set and firmed up.
Step 8: Storing the Cheese
Once the cheese has set, remove it from the mold and unwrap the cheese cloth. Transfer the cheese to a container with a lid and store it in the refrigerator. Jebneh Baladiyeh can be eaten fresh, but it also benefits from resting for a few hours or overnight, which allows the flavors to develop more fully.
This cheese will keep for about a week in the refrigerator. It can also be preserved by soaking it in brine for longer shelf life, although this is not always necessary.
Tips and Variations
- Add Herbs or Spices: You can enhance the flavor of your Jebneh Baladiyeh by adding dried herbs like thyme or oregano, or even spices like cumin or coriander.
- Adjusting Texture: If you prefer a creamier cheese, use less rennet and allow the curds to remain softer. For a firmer texture, press the curds more firmly and let them drain for a longer time.
- Vegan Alternative: To make a vegan version of this cheese, use plant-based milk (such as almond or soy milk) and a vegan coagulant, such as lemon juice and agar-agar.
Conclusion
Making traditional Jebneh Baladiyeh is a rewarding experience that allows you to enjoy fresh, homemade cheese with simple ingredients. Whether you’re using it in savory dishes like salads and pies or enjoying it on its own with bread, this versatile cheese is sure to delight. With this guide, you can easily recreate the authentic taste of Jebneh Baladiyeh at home, and with a little practice, you will master the process and make this delicious cheese a regular feature in your kitchen.